Professional Documents
Culture Documents
Ingredients
1
1
6
2
2
Method
Hang the curd in a muslin cloth or put into a fine mesh strainer for 2 hours or till all
the whey has drained out.
Blend the drained curd, paneer and sugar till smooth.
Pour into a greased shallow dish.
Sprinkle cardamom powder and nuts over it.
At 100 percent power, microwave for 7 minutes, stirring only once after 2 minutes.
Stand for 3 to 4 minutes.
When cool, cut into squares.
Rice Cake
Ingredients
4 cup basmati rice
kaju 25 gm
coconut cut into small cubes
cardamom powder
molasses 4 cup
water 4 cup
Method
Keep the rice overnight in water.
At morning take out from water and dry it.
Then grind it.
Take a kadai in it put water after 5 min add kaju, coconut, cardamom powder, gud
(molasses).
When it start boiling add that grinded rice.
Then mix it and see that it is little soft.
Then switch off the gas and let it cool.
Then in oven tray spread little ghee and put that mixture again over it put more ghee and
bake for 30 min.
Eggless Cake
Ingredients
4 oz unsalted butter
1 tin condensed milk
3/4 cup water or orange juice
5 tsp plain yogurt
3/4 tsp baking soda
1 tsp baking powder
2 tsp vanilla essence
2 cups baking flour
3/4 cup chopped mixed nuts & raisins (optional)
a dash of cinnamon powder (optional)
Method
Take a mixing bowl, put in the butter and condensed milk mix well till the butter is blended
in, add all the other ingredients and beat well till there are no lumps.
Take a baking dish, grease it and pour in the cake mix, bake it in a preheated oven at 300
degrees for about 45 minutes.
If you want a chocolate cake add 4 tbsp of cocoa powder to the above recipe.
Fridge Cake
Ingredients
1 packet marie biscuits
1 tin condensed milk
1/2 a cup butter
1 packet lemon jelly
1 tin granadilla pulp (it is available in some countries. it is just 65 ml. it can be omitted)
Method
Crush 1 packet marie biscuits.
Mix with 1/2 cup melted butter.
Line base of dish and place in fridge.
Dissolve 1 packet lemon jelly in 1 1/2 cups boiling water, 1 tin condensed milk, 1 tin
granadilla pulp.
Mix well and filled cooled base.
Serve chilled with whipped cream
Mango Cheesecake
Ingredients
lemon jelly 85 grams (1 pack)
mini marsh mellows - 1 cup
cream cheese - 255 grams (3 foil-wrapped packets of philadelphia cream cheese)
cool whip whipped cream - 113 grams (approx. 4 ounces)
mango pulp - 1.5 cups
ready 10 inch pie crusts - 2
Method
Pour jelly pack contents into a large mixing bowl.
Boil 1 cup of water and pour boiling water over jelly.
Stir till jelly dissolves in water.
Add marsh mellows to this mixture and stir well till they completely dissolve.
Soften the cream cheese by microwaving it for 2 minutes.
Add cream cheese to the jelly mixture.
Add whipped cream and mango pulp to this mixture and stir well.
Blend the mixture in a mixer or food-processor for 2 minutes.
Pour the batter into the ready pie crusts and refrigerate for 4-6 hours.
Serve chilled.
Caramel Fudge
Ingredients
50 gm ground almonds
2 tbsp ghee or butter
1 cup (250 ml) cream
1/2 cup (100 gm) full cream powder
1/3 cup (80 gm) sugar
Method
In a medium - sized saucepan, fry the ground almonds in the ghee.
Stir constantly for about 3 mins, or until the mixture turns a deep golden colour.
Pour in the cream, mix well. Add the milk powder, continue to mix well.
Reduce the heat to low.
Stirring frequently, until the mixture begins to thicken.
Meanwhile, in another saucepan, combine the sugar and 1/4 cup water, bring to the boil.
Reduce heat to medium and simmer until the syrup begins to darken. (You are aiming at
achieving a soft toffee at " drop stage").
Pour the toffee mixture onto the cream and almond mixture.
Stir in thoroughly, continue to cook for about 8 mins until the mixture is heavy thick and
leaves the sides of the pan.
Lightly grease an 8-18 cm plastic container or heat proof glass dish, spoon in the fudge
and smooth the surface.
Chill until firm, about 1 1/2 hours, then cut into bite-sized squares.
Steam Fudge
Ingredients
1 can of sweetened condensed milk
same size can of sour cream
elaichi
nutmeg powder
Method
Blend the ingredients together with mixer in a flat bottom stainless steel utensil and cover
with wax paper and tie it.
Keep it in the pressure cooker and steam, take 2 to 3 whistles or 10 minutes.
Remove and can keep in the fridge, when nice and cold, cut and serve.
Chocolate Fudge
Ingredients
1 cup cocoa powder
3 cups milk powder
5 cups sugar
1/2 cup butter
Method
Mix the cocoa powder and milk powder.
In a kadai add the sugar and a little water.
Boil it till you get one string consistency, add butter.
When the butter melts add the cocoa and milk powder and stir.
When it leaves the sides of the pan pour it on a greased plate and cut.
Pista Cake
Ingredients
1 cup pista
2 cups sugar
1 1/4 to 1 1/2 cup ghee
milk just enough to grind the pista
pista essence two to three drops
Method
Soak pista for 4 hours in cold water.
Peel the skin and grind pista into a paste adding milk instead of water.
The paste must be like tomato sauce.
In a thick bottom vessel pour the paste and sugar and keep it on the stove.
Keep stirring constantly so that it does not stick to the vessel.
Once the sugar is dissolved start adding ghee little by little.
The cake will start thickening.
Add as much as ghee is needed.
Once the cake leaves the bottom of the vessel add the essence and stir once.
Pour it in a greased tray and let it cool for some time.
Then cut it in desired shapes.
Your pista cake is ready to eat hot..hot.
Note: You can add green colour if you like.
Strawberry Cake
Ingredients
condensed milk - 1/2 tin
flour - 140 gm
milk - 1/2 cup
baking powder - 1 tsp
soda bicarbonate - 1/4 tsp
butter 56 gm
salt - 1/4 tsp
strawberry essence - 1 tsp
red colour - 1/4 tsp
Method
Beat melted butter, milk, condensed milk colour and essence into mix sifted flour, salt,
soda bicarbonate and baking powder.
Line a tin with greased brown paper.
Pour the mixture in to it and then bake in moderate oven (350F) until a wooden pick
comes out smoothly.
Cool it and then decorate it.
Malai Cake
Ingredients
maida 2 cups
grounded sugar 1 1/2 cup
malai 1 cup
vanilla essence 1 tsp
lemon yellow color (optional) few drops.
baking powder 1 tsp
soda 1/4 tsp
cold milk 1 1/2 - 2 cups
Method
Take malai and grounded sugar in a bowl and mix well with light hand or else the butter
would come out of the malai.
Sieve the maida bk.pdr and the soda 2-3 times and keep aside.
Now slowly and little milk and the maida mixture and keep stirring.
Gradually and alternatively finish the mixture and keep stirring.
The mixture should be of the pouring consistency.
Now add the vanilla essence and the color and lightly stir again once.
Grease the cake mould and sprinkle little maida into it.
Pour the batter into it. Now take a p.cooker and pre heat it for 5min on high flame.
Now keep a small bowl in the cooker and over it place the cake mould and place the lid
over the cooker.
Bake the cake for 5 min on high flame and then simmer it for 45 to 50 min.
Delicious cake is ready.
Badam Cake
Ingredients
almonds (badam) 1 cup
sugar 2 cups
ghee 1/4 cup
Method
Soak almonds in warm water and remove skin.
Grind all the almonds together (without water) and make a paste.
You can maybe add very little water.
To this paste add the sugar and heat this mixture in a heavy non-stick pan.
Keep stirring...and keep adding ghee when you feel that the mixture needs a little moisture.
After, say about 15 minutes, the mixture becomes small in quantity...transfer to a greased
dish, spread the mixture and cut into desired shape.
Refrigerated Cake
Ingredients
biscuit - 1 packet
butter - 125 gm
chocolate powder - 1tb sp
icing sugar - 2 tb. sp
coffee - 1 tb. sp
boiling water - 1 cup
Method
Grind the sugar if not icing one.
Cream butter and sugar together.
Add chocolate powder and keep aside.
Boil the water and put coffee in it.
Dip the biscuit in coffee and arranged them as a cake.
Spread the chocolate layer on it.
Continue adding biscuit and then chocolate layer to form a cake shape.
Corners covered with chocolate and decorate in the white icing.
Put the dish in a refrigerated till it is set.. Then cut into strips.
Paneer Cake
Ingredients
1/2 gallon milk
vinegar to split milk
pinch of cooking soda
1/4 tsp. rava (sooji)
1/4 tsp. maida
1 cup sugar
cardamom powder
Method
First split the milk to make Paneer.
Allow all the water to drain, till it becomes stiff.
Then to this paneer, add sooji. maida, soda, 1/2 cup sugar, mix all very well.
In a non-stick pan, lightly grease with butter and put on low heat.
Add the paneer mixture, cover and let cook.
When one side is light brown, remove the cake on a plate and slide it back to the same
pan to cook the other side to brown.
Towards the other side, make chashni (sugar syrup).
To the rest 1/2 cup sugar, add 1 cup water, add cardamom powder.
When the paneer cake is done, pour hot chashni(sugar syrup) on the top, while it still is in
the heat.
Cover and let cook in slow heat for a minute.
Then off the heat and let the paneer cake cool in the room temperature.
Cut into slices and serve.
Chewy Cake
Ingredients
flour 1 cup
cocoa 1/2 cup
honey 3/4 cup
sugar 1/2 cup
toasted almonds 1 cup
toasted walnuts 1/2 cup
toasted hazelnuts 1/2 cup
mixed fruit peel 300 gms
cinnamon powder 3/4 tsp
nutmeg powder 1/2 tsp
cloves powder 1/4 tsp
Method
Mix the honey and sugar in a big saucepan and keep aside.
Chop the nuts coarsely and mix with the fruit peel.
Sift the flour, cocoa and the spices into the nut mixture and stir well.
Heat the honey and sugar and simmer until a soft ball stage is reached.
Add the syrup to the nut mixture and combine well.
Press into a well greased cake tin lined with waxed paper and bake in a moderate oven
(180) for 35-40 minutes until done.
Cool in tin, and serve sliced in wedges.
This cake has a chewy texture and can store for a few weeks.
Green Cake
Ingredients
maida flour - 1 cup
milk powder - 1 cup
sugar - 2 1/2 cup
green colour powder -2 pinches
ghee - 2 tsp
Method
Roast the maida in ghee till the raw flavour is lost. Keep aside. Let it cool.
Mix the maida with milk powder.
Make sugar syrup by adding little water to a 2 string consistency. Immediately put off the
fire.
Keep the sugar syrup down and add green colour to the syrup.
Add milk powder and maida to the sugar syrup.
Stir continuously till the white bubbles come.
Pour over a greased plate.
Carrot Cake
Ingredients
1 cup plain flour
2 cups shredded carrots
3/4 cup oil
2 eggs
2 tsp cinnamon powder
1 tsp cardamom powder
1/2 tbsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cups sugar
few strands of saffron
1/8 tsp orange colour
1 tsp vanilla essence
1/4 cup walnuts, chopped
1/4 cup pistachios, chopped
For Icing
1 cup fresh whipped cream
3 tbsp powdered sugar
1/2 tsp vanilla essence
Method
Beat the cream over a tray of ice cubes with a hand beater.
Do not over beat. It should form soft peaks.
Fold in the sugar and essence. Mix gently. Put in the refrigerator.
Method for Cake:
Beat eggs and sugar till fluffy. Add all the powders, mix it well. Add 1/2 of oil and then 1/2
of flour. Mix it well. Add remaining oil and flour. Blend it well. Add all the remaining
ingredients except and saffron. Mix it well. Pour in the greased baking dish. Sprinkle the
saffron strands. Preheat oven to 350o F. Bake the cake for 40 mins. Cool it, spread the
cream icing.
Banana Cake
Ingredients
maida - 2 cups
eggs - 2
butter - 1/2 cup
sugar - 1 1/4 cups
buttermilk - 1/4 cup
green bananas - 3
baking soda - 1 tsp
baking powder - 3/4 tsp
vanilla essence - 1 tsp
salt - 1/4 tsp
nuts (optional) - 1/2 cup.
Method
First sieve the maida,baking powder and baking soda.
Add salt to this and keep it aside.
Now put all the other ingredients in the mixie one by one, starting with the butter, sugar.
When the butter and sugar get creamy, add the eggs, buttermilk, vanilla essence and the
bananas(chopped).
Run the mixie until you get a smooth mixture with no lumps.
Now add it to the sieved maida in a vessel.
Fold the mixture and the maida well.
Now pour the batter into a greased and powdered cake tin (8"x8") and sprinkle the
chopped nuts on top.
Bake for 35 minutes at 200 oC. ( the time may differ in different ovens.)
Cool and cut.
Rawa Cake
Ingredients
rawa - 1 cup
sugar - 1 cup
curd - 1 cup
coconut scraped - 1/2 cup
ghee - 1/2 cup
egg - 2
baking powder - 1 tsp
Method
First beat the egg properly.
Then mix the coconut and rawa properly.
Add the sugar to the ghee and mix it well till it gets dissolved.
Now add curd to the coconut and rawa mixture.
Mix it well. Then add all the ingredients to the beaten egg and mix well.
Keep it for 10 min before pouring it in the baking pan.
Pre heat the oven for 15 min at 150oC.
Then grease the baking pan well by applying ghee or butter. Then pour the mixture.
Bake the cake at 200oC till it becomes golden in colour.
Rawa Cake
Quickie
Cake
Ingredients
1 cup-cream
rawa
1 cup
sugar
1
cup maida
- 1 cup
curdcup
1/4
- 1rava
cup
coconut
1
cup sugar
scraped - 1/2 cup
ghee
2
eggs- 1/2 cup
eggtsp
1/2
- 2baking powder
baking
nuts,
raisins
powder
and- 1dates
tsp
Method
First beat
Beat
the eggs,
the egg
cream
properly.
and sugar in a mixer-grinder.
Thenitmix
Pour
in athe
vessel,
coconut
addand
maida
rawa
slowly,
properly.
while stirring continuously to avoid lumps.
Add the
baking
sugar
powder
to theand
ghee
the
and
drymix
fruits.
it well till it gets dissolved.
Now add
Keep
aside
curd
forto1 the
hour.
coconut and rawa mixture.
Mix it the
Pour
well.cake
Then
mix
add
into
allathe
greased
ingredients
baking
to dish
the beaten
and bake
eggfor
and
40mix
minutes.
well.
Keep it for 10 min before pouring it in the baking pan.
Pre heat the oven for 15 min at 150oC.
Then grease the baking pan well by applying ghee or butter. Then pour the mixture.
Bake the cake at 200oC till it becomes golden in colour.
Rawa Cake
Fruit
Cake
Ingredients
1/2 cup
rawa
- 1butter
cup (3/4 stick)
sugar
1
cup brown
- 1 cupsugar
curd
2
eggs
- 1 cup
coconut
1
1/2 cupscraped
flour (all-purpose
- 1/2 cup flour)
ghee
1/2
tsp- 1/2
baking
cuppowder
eggtsp
1/2
- 2salt
baking
1/2
tsp cinnamon
powder - 1powder
tsp
1/4 cup milk
Method
1/4 cup jelly (preferably apple)
1/2
vanilla
Firsttsp
beat
the egg properly.
3/4 cup nuts (badam, pista, kaju, etc.)
Then mix the coconut and rawa properly.
3 cups fresh fruit peels - dried (the easier method would be to buy sun ripe fruit cake
Addfrom
the sugar
to the ghee
and
it wellmethod
till it gets- dissolved.
mix
any grocery
mart,
themix
difficult
trust me you don't want to know)
Now add curd to the coconut and rawa mixture.
Method
Mix it well. Then add all the ingredients to the beaten egg and mix well.
Pre-heat the oven to 300 degrees.
Keep it for 10 min before pouring it in the baking pan.
Bring the butter to room temperature.
Pre heat the oven for 15 min at 150oC.
Dice the nuts into small pieces.
Then grease the baking pan well by applying ghee or butter. Then pour the mixture.
Beat the eggs, sieve the flour and then add the rest of the ingredients.
Bake the cake at 200oC till it becomes golden in colour.
Bake for 2 to 3 hours at 300 degrees till the cake is dark brown or the knife comes out
clean.
Rawa Cake
Marble
Cake
Ingredients
eggs - 6
rawa
1 cup
sugar - 360
1 cup
gm
curd - 360
flour
1 cup
gm
coconut
butter
- 225
scraped
gm - 1/2 cup
ghee - 1/2
baking
powder
cup - 3/4 tsp
egg - 2essence - few drops
vanilla
bakingpowder
cocoa
powder--21tsp
tsp
Method
First baking
Add
beat the
powder
egg properly.
to flour and sieve thrice.
Thensugar
Beat
mix the
and
coconut
butterand
till light
rawa
and
properly.
fluffy in one direction.
Add
In
a separate
the sugarbowl
to thebeat
ghee
egg
and
then
mixmix
it well
it with
till itthe
gets
flour
dissolved.
by cut and fold method.
Divide
Now
add
thecurd
mixture
to the
into
coconut
two equal
and parts,
rawa mixture.
to one part add cocoa and chocolate and to other
part add vanilla essence.
Mix it well. Then add all the ingredients to the beaten egg and mix well.
Prepare a cake tin and alternatively pour 1 spoon of cocoa mixture and vanilla mixture.
Keep it for 10 min before pouring it in the baking pan.
Bake it in the pre-heated oven for 25-30 minutes at the temperature of 150oC
Pre heat the oven for 15 min at 150oC.
Check the cake with knife.
Then grease the baking pan well by applying ghee or butter. Then pour the mixture.
Bake the cake at 200oC till it becomes golden in colour.
Rawa Cake
Rainbow
Cake
Ingredients
butter- -11cup
rawa
cup
sugar - 1 3/4
cupcups
curd - 31 cups
flour
cup
coconut
eggs
- 5 scraped - 1/2 cup
ghee - 1/2
baking
powder
cup - 1 1/2 tsp
egg - bi
soda
2 carbonate - 1/2 tsp
baking
milk
- 1powder
cup
- 1 tsp
food colours - 1 tsp (green, yellow, red-each)
Method
rose essence - 1 tsp
pineapple
essence
- 1 tsp
First beat the
egg properly.
strawberry essence - 1 tsp
Then mix the coconut and rawa properly.
Add the sugar to the ghee and mix it well till it gets dissolved.
Method
Sieve
thecurd
flour,tobaking
powder
and
soda
bi carbonate.
Now add
the coconut
and
rawa
mixture.
Cream
theThen
butteradd
andall
sugar.
Mix it well.
the ingredients to the beaten egg and mix well.
Keepthe
Add
it for
eggs
10 slowly
min before
and mix.
pouring it in the baking pan.
Add
the flour,milk
make
a smooth paste.
Pre heat
the ovenand
for 15
minitatinto
150oC.
Divide
the batter
three
equal
Then grease
the into
baking
pan
well parts.
by applying ghee or butter. Then pour the mixture.
To
onethe
part,
add
tsp green
andgolden
rose essence.
Bake
cake
at1200oC
till it colour
becomes
in colour.
To the second part, add 1 tsp yellow colour and pineapple essence.
To the third part,add 1 tsp red colour and strawberry essence.
Pour green colour in the bottom, red colour in the middle and yellow colour in the top.
Bake for 45 minutes and serve after cooling.
Rawa Cake
Raisin
Nut Cake
Ingredients
2 cups- 1plain
rawa
cupflour (maida)
sugar
1
cup sugar
- 1 cup(finely powdered)
curd
1
cup-butter
1 cup
coconut
2
eggs scraped - 1/2 cup
ghee
1/2
teaspoon
- 1/2 cupdried ginger (finely powdered)
egg
2
pinches
- 2 cinnamon powder
baking
1/2
teaspoon
powder
orange
- 1 tsppeel grated
1/2 teaspoon baking powder
Method
1 tablespoon caramel (burnt sugar)
1
cupbeat
raisins
First
the egg properly.
1/2 cup nuts (cashews, walnuts etc.., )
Then mix the coconut and rawa properly.
1 teaspoon vanilla essence
Add
the sugarpineapple
to the ghee
and mix it well till it gets dissolved.
1/2 teaspoon
essence
Now add curd to the coconut and rawa mixture.
Method
Mix it well. Then add all the ingredients to the beaten egg and mix well.
Take a tablespoon of sugar with just enough water to melt, in a small non stick pan.
Keep it for 10 min before pouring it in the baking pan.
Heat the sugar till it burns and becomes black.
Pre heat the oven for 15 min at 150oC.
Remove from stove and add a little water to this to avoid crystallisation.
Then grease the baking pan well by applying ghee or butter. Then pour the mixture.
This forms the caramel.
Bake the cake at 200oC till it becomes golden in colour.
Method for Cake
Set oven for preheating at 340 F.
Beat eggs and butter well, in a bowl.
To this add dried ginger powder, baking powder, cinnamon powder, caramel, vanilla &
pineapple essence.
To this add little by little flour and sugar and mix well.
Add the raisins and nuts to this mixture.Mix well. Take a baking pan pour the mixture and
bake for 30 to 35 minutes or till a knife comes out clean.
Rawa Cake
Nutty
Carrot Cake
Ingredients
225 gms.
rawa
- 1 cup
soft butter or margarine
sugar
225
gms.
- 1 cup
soft brown sugar
curd
4
eggs
- 1 cup
coconut
finely
grated
scraped
rind and
- 1/2juice
cup of 1 large lemon
ghee
4
eggs- 1/2 cup
egg gms.
225
- 2 self-raising flour
baking
1
tsp. baking
powder
powder
- 1 tsp
225 gms. finely grated carrots
Method
100 gms. finely chopped walnuts
150
icing
sugar
sifted
Firstgms.
beat the
egg
properly.
1 tsp. oil
Then mix the coconut and rawa properly.
lemon slices or walnuts
Add the sugar to the ghee and mix it well till it gets dissolved.
Method
Now add curd to the coconut and rawa mixture.
Cut
circleThen
of greaseproof
or non-sticktopaper
to lineegg
the and
basemix
of a
23" cm round baking
Mix ita well.
add all the ingredients
the beaten
well.
ring.
Keep it for 10 min before pouring it in the baking pan.
Beat the butter and sugar until light and fluffy. Beat in the eggs and lemon rind.
Pre heat the oven for 15 min at 150oC.
Sift over the flour and baking powder and fold in.
Then grease the baking pan well by applying ghee or butter. Then pour the mixture.
Beat in the carrots then the walnuts. Spoon evenly into the baking ring and smooth the
Bake
top. the cake at 200oC till it becomes golden in colour.
Bake 8-13 mins. or until the cake tests cooked it may look a little moist on top.
Leave to stand for 10 mins. then turn onto a wire rack to complete cooling.
Beat the icing sugar and oil with enough lemon juice to make a smooth icing.
Spoon over the cake and allow to set before adding lemon slices or walnuts.
May be frozen before icing.Cooking tips : Very finely grated carrots give the cake the
best texture. Use half whole meal and half white flour for a coarser textured cake.
Rawa Cake
Rum
Cake
Ingredients
yellow- 1
rawa
cake
cupmix (duncan hines or any other brand) - 1 pkt
sugar -pudding
vanilla
1 cup (jelly) - 1 small pkt
curd--1/2
rum
1 cup
cup
coconut scraped
vegetable
oil - 1/2-cup
1/2 cup
ghee --1/2
water
1/2 cup
cup
egg - -24
eggs
baking powder
almonds
- 1/2 cup
- 1 tsp
Method
Firstall
Mix
beat
thethe
above
eggingredients
properly. except for almonds really well.
Then mix
Grease
the
the
bundt
coconut
pan and
withrawa
oil. properly.
Add the
almonds
sugarto
tothe
themixture
ghee and
and
mix
pour
it well
in the
till itpan.
gets dissolved.
Now addthe
Preheat
curd
oven
to the
to 325
coconut
degrees.
and rawa
Bakemixture.
at that temperature for 1 hour.
Mix it well. Then add all the ingredients to the beaten egg and mix well.
Keep it for 10 min before pouring it in the baking pan.
Pre heat the oven for 15 min at 150oC.
Then grease the baking pan well by applying ghee or butter. Then pour the mixture.
Bake the cake at 200oC till it becomes golden in colour.
Rawa Cake
Mava
Cake
Ingredients
flour (maida)
rawa
- 1 cup one cup
sugar one
mava
- 1 cup
cup
curd - one
sugar
1 cup
cup
coconut
butter
half
scraped
cup - 1/2 cup
ghee1/3
milk
- 1/2
cup
cup
egg - 2 powder 1/4 tsp
baking
baking
eggs
2 powder - 1 tsp
cardamom powder 1/2 tsp
Method
Method
First beat the egg properly.
Mix
sugar
& butter
till light
& fluffy.
Thencream,
mix the
coconut
and rawa
properly.
Mix
& khoya
& keep
aside.
Addtogether
the sugarthe
to milk
the ghee
and(grated)
mix it well
till it gets
dissolved.
Add
eggs
to the
creamed
& blend in khoya mixture & cardamom powder.
Nowbeaten
add curd
to the
coconut
and mixture
rawa mixture.
Fold
sieved
withingredients
baking powder
mix well.
Mix itthe
well.
Thenmixture
add all the
to the&beaten
egg and mix well.
Pour
to traypouring
(greased
bake it for 20 min.
Keepthis
it formixture
10 minin
before
it inwith
the butter)
baking&pan.
Pre heat the oven for 15 min at 150oC.
Then grease the baking pan well by applying ghee or butter. Then pour the mixture.
Bake the cake at 200oC till it becomes golden in colour.